--SeeNote--
Substitute 1/2lb thinly sliced London Broil or Roast beef from the Deli.
Using Deli meat --Heat a grill pan or griddle (or Big Green Egg) to medium heat, add three slices of beef in a thin layer next each other and cook for 30 seconds just to warm through.

Or do the whole Flank Steak on the Big Green Egg. Marinate the Flank steak for at least 2 hours or up to 24 hours. Heat Big Green Egg to high 550
degrees, season the steak with salt and lots of black pepper and grill it
for 4 to 5 minutes per side. Remove from heat, let rest for at least 15
minutes and slice thinly across the grain.

Whisk together the Mayonnaise, Dijonnaise, horseradish (drained) in a
small bowl. Season with salt and pepper.

Top the beef slices with one or two slices of the cheese, cover with a lid and let melt, about 20 seconds.
Spread some of the Mayonnaise on both sides of each croissant. Layer on beef, cheese, onion, and watercress.

Heckuva Sandwich, Fred.

Notes

These recipes were performed at the Big Green Egg Headquarters in Tucker on 6/13/09 to be aired on Fathers day weekend. "Fats" Kevin Jenkins on the Lead Microphone, Chef Fred Genovese performing as usual as Chef and recipe guru, Linda G. Doing her thing with the watch/clock and fingers, keeping us on schedule. Karen J. Doing her best to keep us all in line, and running the board. Mike Stock doing his best to keep ahead on two Big Green Eggs with B.J. Culver in attendance and a great help doing the food running.